I'm trying to get my husband to eat boneless/skinless chicken breasts instead of the greasy, fried, skin-on dark meat chicken that he loves. I try to explain how they are healthier, but he counters that it is like chewing on Styrofoam with no flavor. So, I try to find recipes that add lots of flavor to the chicken without adding a lot of extra calories and fat, thus negating the health benefits completely. I found a recipe for chicken chili in our local paper and, with some tweaking, came up with something that he loves.
4 boneless/skinless chicken breast halves
1 medium onion - chopped
1 medium bell pepper - chopped
2 cloves garlic - minced
1 tablespoon vegetable oil
2 (14 1/2) oz. cans diced tomatoes -undrained (Mexican flavor, if you can find them)
15 oz. can pinto beans - drained
2/3 cup picante sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
2 cups Minute Rice - brown or white
shredded cheddar cheese
sour cream sliced green onions
Cut chicken into 1 inch cubes. Cook onion, bell pepper, chicken and garlic in hot oil over medium high heat until chicken is browned. Add tomatoes, beans, picante sauce and spices - bring to a bubble. Cover, reduce heat and simmer for 20 minutes. Stir in 2 cups of Minute Rice. Re-cover and remove from heat. Let stand for 5-10 minutes and stir to fluff the rice. To serve, top with shredded cheese, sour cream and green onions.
Leftovers of this freeze very well and can be re-heated for a quick lunch.
Cut recipe in half and at the end of the cooking time, stir in cubed Velveeta to make a chicken chili dip. Serve with tortilla chips and sour cream.
Make original recipe as written above and serve in warmed flour tortillas as chicken chili burritos. This is how we eat them most often.